Malt loaf
Malt loaf is a soft, squidgy loaf that works nicely lathered in butter. It ages well over a few days, like a gingerbread or parkin would, the flavours begin to blend and enhance each other and the sugar and sweetness seeps out creating a deliciously textu
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
50
MINUTES
Ingredients
125g plain flour
½ tsp baking powder
¼ tsp bread soda
90g malt extract, more for glazing
40g dark muscovado sugar
70ml warm black tea
20g pecan nuts, chopped
70g golden raisins
70g chopped medjool dates
1 egg, lightly beaten
Method
Preheat your oven to 130ºC /gas mark 2.
Line a 1lb loaf tin with parchment.
Sieve the flour, baking powder and bread soda and set aside.
Add the sugar and malt extract to a bowl and pour in the warm tea. Stir to combine and slightly dissolve.
Add in the pecan nuts, raisins, dates and the egg. Stir to combine.
Stir in the flour mixture until combined.
Scoop the mixture into your prepared tin and flatten it out.
Place in the centre of your oven and bake for 50 minutes until firm to touch.
Brush some malt extract over the warm loaf while it is still in the tin.
When the loaf is cool remove it from the tin.
